Does pickled dried radish need to be dried?
Radish generally has a high water content and a crisp texture. Therefore, when pickling radish, most people like to sprinkle it with salt first, then put it in the sun to dry, and finally pickle it. system. What are the benefits of doing this?
① Pickled radishes generally need to be stored for a long time, which requires the water content of the radish to be low, so that the aroma, saltiness, spiciness, etc. in the marinade can fully penetrate into the radish. , among which the salt can also play a sterilizing effect, allowing the radish to be stored for a long time;
② On the contrary, if the radish contains a large amount of water, it will easily rot due to factors such as respiration during storage, and will not easily Stored for too long. Therefore, when pickling dried radishes, most people need to use salt to initially remove the water, and then dry them in the sun to further remove the excess water, so that the dried radishes will wilt and become dry. However, this also has a disadvantage, that is, it takes a long time, and the drying will also cause dehydration. It is a long process and is easily affected by the weather.
③ In summary, drying pickled radish is not a necessary process. If the pickled dried radish does not need to be stored for too long, that is, there is no need to over-dehydrate and allow it to maintain a certain amount of water. Tender, the drying process can also be omitted, so that the pickled radish is crisp, tender and fragrant, suitable for consumption in a short period of time.
Now, Xiao Rui will share with you the method of pickling dried radish without drying:
Marinated dried radish: crisp and refreshing, spicy and delicious, simple and fast
Ingredients: 2 green radishes;
Seasoning: vinegar, salt, light soy sauce, sugar, sesame oil, spicy millet, cooking oil
▼Meal steps:
The first step: radish pretreatment. First, wash the green radish bought from the market with clean water to remove the soil on the surface. The cleaning process can be cleaned with a brush, so as to remove the soil hidden in the small holes of the radish. After cleaning, control the water and set aside;
Step 2: Cut the radish into strips. First, use a knife to cut into large sections in the direction perpendicular to the radish, and then cut into thin strips in the direction parallel to the radish. Pay attention to safety during the cutting process. There is no need to peel the radish;
Step 3: Dried radish is dehydrated. Put the cut radish strips into the basin, then sprinkle the salt evenly, stir the radish strips with your hands to ensure that the salt is evenly distributed, put all the radish strips into the gauze, tie the mouth, and press a heavy piece on it Marinate the food overnight;
Step 4: Prepare the marinade juice. Put an appropriate amount of cooking oil in the pot, heat it up and add the millet. Stir-fry until the spicy flavor comes out, then pour in an appropriate amount of light soy sauce and mature vinegar. The ratio is 1:1. After it boils, turn off the heat and finally add an appropriate amount. of white sugar and sesame oil to enhance freshness and flavor;
Step 5: Dry pickle the radish. In the last step of marinating, you can either put it in a plastic bucket and seal it, which can fully absorb the flavor and store it for a long time. Alternatively, you can also put it directly in a bowl and marinate it in the open air. The advantage of this is that it can be eaten at any time. The disadvantage is that It tastes slow and can be stored in the refrigerator.
"Troubleshooting" for pickling dried radish
(1) How to choose the right radish for pickling dried radish?
Answer: The quality of pickled dried radish is closely related to the variety of radish. Different varieties of radish will affect the texture, color and taste of pickled dried radish. Green radish is used for pickling this time, but this is not necessary. Other radish varieties can also be used, but the following principles need to be followed:
① The surface of the radish is smooth and compact. The main components of radish are water, cellulose and some sugar substances. The radish with smooth and tight surface generally contains more water and has a crisp and tender texture. The texture of smooth radish after pickling is even and will not affect the taste; p>
② The radish is fresh and green. When pickling dried radishes, it is best to use fresh radishes that have just been pulled out. Such radishes are tender inside and can maintain the fragrance of the radish. On the contrary, radishes that have been stored for a period of time are not only severely dehydrated, but also hollow in the middle. Soft but not crispy, which affects the taste;
③The taste of radish is slightly sweet. Radish generally tastes spicy and sweet. Spicy radish tends to turn yellow and lose crispness during the pickling process. Therefore, radish with a slightly sweet taste is more suitable for pickling.
(2) When pickling dried radish, why do you need to put it in gauze and put a heavy object on it?
Answer: This kind of dry pickling of radish that does not need to be dried requires dehydration in the early stage. Therefore, the salt pickling process needs to be fully dehydrated. Sprinkle the dried radish with salt and put it into gauze. , after marinating for one night, due to the dialysis of salt, the internal cell structure is destroyed, and a large amount of water will flow out. Pressing a heavy object can help the water drain out, and flow out through the gauze to the outside, fully ensuring the dehydration effect.
(3) Why is there no need to add salt to the marinade?
Answer: A large amount of salt has been added to the dried radish during the early dehydration. In order to prevent the salt's reaction, the amount of salt must be appropriate and not excessive. It will not only affect the taste, but also affect the pickling process. Effect.
In the pickling process of dried radish, table salt generally plays the following roles:
① Make the pickled dried radish have an appropriate salty taste, that is, seasoning;
② Table salt The high osmotic effect can destroy radish cells and help dehydration;
③ Salt can also inhibit the reproduction of bacteria and other microorganisms during the pickling process of radish, that is, preservative;
④ Sodium in table salt Ions can combine with the amino acids in dried radish to form sodium glutamate, which is the main component of MSG, improving the umami flavor of dried radish.
"Technical Tips" for pickling dried radish
If you want to make the pickled dried radish crispy, tender and fragrant, you must choose fresh radish, preferably Freshly unearthed radish;
It is not necessary to dry the radish in the dry pickling process. If you want to eat it in a short time and want to retain a certain fragrance of the radish, preliminary salt dehydration is enough;
Dry pickled radish can also be cut into thin slices, so that the radish has a large area of ??contact with the marinade, is tasty, and the pickling time is short, which is more suitable for pickling without sun exposure.
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